Selkirk Bannock

Selkirk Bannock and bannock gin

When Queen Victoria visited Sir Walter Scott's granddaughter at Abbotsford, she is reputed to have taken her tea with a slice of Selkirk Bannock. The Queen reportedly enjoyed the treat so much that its reputation soared, cementing its place in Scottish baking folklore.

A classic Selkirk Bannock recipe is deceptively simple: strong white flour, yeast, sugar, butter, milk, and an abundance of sultanas. What makes it special, however, is the long fermentation and slow baking, which allow the flavors to develop deeply and evenly. Many traditional recipes call for double the amount of fruit to flour, making the loaf intensely sweet and juicy with every bite. The dough is shaped into a round loaf, allowed to rise, and then baked until golden brown. The outer crust should be crisp but thin, giving way to a moist, tender crumb.

At Selkirk Distillers we work closely with Stuart from Cameron’s Bakery (40 High Street, Selkirk) who supplies us with his perfect Selkirk Bannocs. We need them to make our Bannock Gin, probably our most unique and unusual creation. Bannock Gin takes twelve weeks to make and its flavour is really tricky to describe as it combines juniper brightness with buttery notes and dried fruit sweetness. The finish tends to be smooth, with lingering warmth and a taste of Christmas. You can drink it as it comes, over ice, with ginger ale or cloudy apple juice.

Available at Selkirk Distillers online shop: Bannock Gin